鱼鳞I型胶原蛋白的制备及其某些性质
Preparation and some properties of type I collagen from fish scales.
作者信息
Nomura Y, Sakai H, Ishii Y, Shirai K
机构信息
Scleroprotein and Leather Research Institute, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Japan.
出版信息
Biosci Biotechnol Biochem. 1996 Dec;60(12):2092-4. doi: 10.1271/bbb.60.2092.
Soluble collagen from fish (sardine) scales was yielded at about 5% with 0.5 M acetic acid after demineralization with EDTA, while a great portion of the collagen remained insoluble. The solubility of this insoluble collagen was about 20% at 45 degrees C (denaturation temperature of soluble collagen) for 24 h. The remaining 80% of the insoluble collagen was denatured in the form of insoluble gelatin, and that may be an interesting food material.
用乙二胺四乙酸（EDTA）脱矿质后，用0.5M乙酸从鱼鳞（沙丁鱼）中提取出约5%的可溶性胶原蛋白，而大部分胶原蛋白仍不溶。这种不溶性胶原蛋白在45℃（可溶性胶原蛋白的变性温度）下24小时的溶解度约为20%。其余80%的不溶性胶原蛋白以不溶性明胶的形式变性，这可能是一种有趣的食品原料。
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